Simple Chicken Curry with Saffron Rice

Simple Chicken Curry with Saffron Rice


For the chicken:

  • 8 skinless chicken thighs fillets
  • 1 tbsp. oil
  • 1 large onion, diced
  • 1 tbsp. ginger, minced
  • 5 cloves garlic, minced
  • ½ tsp. black pepper
  • 3 large tomatoes, chopped
  • 1 ½ tsp. turmeric

For the rice:

  • 1/4 cup (60ml) boiling water
  • pinch saffron threads (roughly 1/8 tsp.)
  • 1 cup (225g) basmati rice
  • 1 tsp. coconut oil
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt
  • 1 3/4 cup vegetable stock

Cooking Instructions:

Season the thighs with salt and pepper.

 Heat the oil in a pan, fry the thighs on both sides until golden brown. Remove from the pan and set aside.

 In the same pan sauté the diced onion, garlic and ginger for 3-4 mins, often stirring — season with pepper and turmeric. Then add chopped tomatoes, and 1/4 cup of water, season with salt and bring to a boil.

 Place the chicken thighs in the simmering sauce, cover with a lid and cook for about 30-45 mins or until the meat is fully cooked and tender.

 In the meantime cook the rice. Combine saffron threads and boiling water and allow to ‘brew’ for at least 5 minutes.

 In a medium pot, combine saffron and the water with the rice and all other ingredients.

 Cover and bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and let sit for covered another 10 minutes before serving.

 Serve 2 chicken thighs along with sauce and a serving of saffron rice.

Tip: rice can also be prepared in a rice cooker, prep the saffron as above and then follow rice cooker instructions.

(Serves 4) Nutrition per serving: 531 kcal / 22g Fat / 47g Carbs / 36g Protein

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